Coffee Custards

Directions

1. 1
   In a small skillet, cook 1/4 cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
2. 2
   Add 1/4 cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
3. 3
   Remove from heat and stir in chocolate until it is melted.
4. 4
   Preheat oven to 300 degrees F.
5. 5
   Scald the milk.
6. 6
   In a bowl, whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking.
7. 7
   Whisk in the scalded milk in a stream.
8. 8
   Add the espresso powder, vanilla and a pinch of salt.
9. 9
   Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
10. 10
    Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
11. 11
    Cover pan tightly with foil.
12. 12
    Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
13. 13
    Let them cool completely, uncovered.
14. 14
    Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
15. 15
    Garnish each custard with a rosette of whipped cream.